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RTM 314 Hospitality and Customer Service

Horizontales
A greeter and "seater" at the entrance of a restaurant(pg. 270)
The combination of mood, lighting, furnishings, and music that has an immediate conscious as well as subconscious effect on guests(pg. 251)
Stealing(pg. 163)
Central reservation system(pg. 119)
The back-of-the-house area devoted to receiving goods(pg. 294)
A company that manages properties(pg. 70)
Travel for recreation or the promotion and arrangement of such travel(pg. 14)
A concept that allows a company to expand quickly by allowing qualified people to us the systems, marketing, and purchase power of the franchiser(pg. 56)
The ability to achieve continuing economic prosperity while protecting the natural resources of this planet(pg. 24)
The amount of product of product, goods, or services produced by employees(pg. 133)
Verticales
A specific result to be achieved; end result of a plan(pg. 30)
A two-bedroom suite that is owned rather than a hotel room that is rented for a transient night(pg. 89)
A uniformed employee of a hotel who works at a desk in the lobby or on special concierge floors and answers questions, solves problems, and preforms the services of a private secretary for the guests(pg. 125)
To provide care/shelter for travelers(pg. 4)
A company that manages its own foodservice operations(pg. 340)
A company that operates a service for the client on a contractual basis(pg. 340)
The departments that make up the rooms division(pg. 106)
An alcoholic drink made from yeast-fermented cereals including malted barley flavored with hops(pg. 200)
A formal dinner(pg. 168)
Fermented juice of grapes or other fruit(pg. 190)